Russian Zefir

traditional russian dessert recipes authentic russia culinary
Preparation Time 30 mins
Cooking Time 15 mins
Resting Period 12 hrs
Total Time 12 hrs 45 mins
Ratings: 5 from 1 votes
Cooking Method:
Cuisine: ,
Category:
Difficulty: Intermediate
Servings: 10
Calorie: 80 kcal
Best Time: Suitable throughout the year
Ingredients
  • 500 g sweet apples (like Granny Smith or Antonovka)
  • 250 g granulated sugar (for the apple puree)
  • 100 ml water
  • 8 g agar-agar (a vegetarian gelatin substitute)
  • 250 g granulated sugar (for the syrup)
  • 1 egg white
  • powdered sugar (optional, for dusting)
Instructions
    Prepare the Apple Puree:
  1. 1
    Peel, core, and slice the apples. Place them in a saucepan with a small amount of water. Simmer until the apples are soft and cooked through.
  2. 2
    Mash the cooked apples or use a blender to make a smooth puree. Pass the puree through a fine sieve to remove any bits for a smooth texture.
  3. 3
    Mix the apple puree with 250g of granulated sugar while it is still warm. Let it cool completely.
    4. Prepare the Agar-Agar Syrup:
  4. 4
    In a saucepan, dissolve the agar-agar in 100ml of water. Let it sit for a few minutes to absorb.
  5. 5
    Heat the agar-agar mixture on medium heat, then add the remaining 250g of sugar (for the syrup). Stir until the sugar dissolves completely and the mixture becomes thick and syrupy, about 110°C (230°F). Keep it warm while you prepare the egg whites.
    6. Whip the Egg White:
  6. 6
    In a mixing bowl, whisk 1 egg white to stiff peaks. Once the apple puree has cooled down, fold the whipped egg white into the puree mixture. Keep mixing until smooth and well combined.
    7. Combine the Mixtures:
  7. 7
    Gradually pour the hot agar-agar syrup into the apple puree and egg white mixture while continuing to whisk. This step is important to achieve the characteristic light and fluffy texture of Zefir.
    8. Shape the Zefir:
  8. 8
    Transfer the mixture to a piping bag with a large star nozzle. Pipe the mixture onto a parchment-lined baking sheet in swirled mounds. If you don't have a piping bag, you can spoon the mixture into small rounds.
    9. Let the Zefir Set:
  9. 9
    Allow the Zefir to sit at room temperature for 6-12 hours, or overnight. The outer layer will become firm, while the inside remains soft and fluffy.
    10. Optional Dusting:
  10. 10
    Once set, you can dust the Zefir with powdered sugar before serving.
  11. 11

    Your traditional Russian Zefir is ready. Priyatnogo Appetita!

Note

Tips:

  • Store Zefir in an airtight container at room temperature for up to a week.
  • You can use different fruit purees, such as berries or apricots, to create variations of Zefir.
  • The traditional recipe uses agar-agar instead of gelatin, which gives Zefir its unique, bouncy texture.
Read online https://soursweetbitter.com/recipe/zefir/
Daurora

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